Appetizers | The Jewish Week | Food & Wine

Appetizers

recipe
Debbie’s Cherry Tomato, Red Lentil, 
and Chickpea Soup

My sister Debbie served this to me as a dinner party appetizer one night and it was so delicious; even better, it’s very healthy. I’ve recreated it many times since and it works just as well as a...

6/21/2017
recipe
Fried Eggplant in Tomato Sauce

I was fortunate enough to inherit this recipe from a friend of mine, Julian.

6/21/2017
recipe
Bagel Chips and Lox

(The Nosher via JTA) -- The older I get, the easier my recipes become. I’ve cooked my share of three-pagers and struggled through dozens of works of culinary art. I’m done with all that.

5/24/2017
recipe
Cashew or Sunflower Seed Cream Cheeze

The consistency you seek is very smooth, creamy, and thick. This will take a bit of time, pulsing the blender, and scraping down the sides repeatedly, adding small amounts of water as you go, and...

5/23/2017
recipe
Walnut Ricotta

This cheeze is not truly a ricotta, but does have a ricotta-type texture and is a great addition to pasta or zoodle dishes. It is a little outside of the core recipes I present here in that it is...

5/23/2017
recipe
Eggplant Escabeche

Chef Einat Admony shares her mother's recipe for Eggplant Escabeche. Serve as a side dish, an accompaniment to a sandwich, or just as is.

5/12/2017
article
5 Reasons to Eat More Tahini and 10 Recipes to Try 

Wandering through the shuk (market) in Israel you are likely to frequently encounter a beige paste. You might see it sold on its own, and as the primary ingredient in halva, hummus, and baba...

4/26/2017
recipe
Cauliflower Slabs with Basil Pesto

Every year my mother, Toby Marcus, fries cauliflower dipped in egg and matzoh meal to create a crunchy side dish. This recipe is lighter and healthier, although I always hope that my mother will...

4/10/2017